Kernza, brown butter, and dark chocolate, an awesome combination that allows the intricate flavor of Kernza to come out on top. Enjoy!
Kernza® Chocolate Chip Cookies
14 Tbsp. (200g) Unsalted butter
- 1 Whole egg + 2 yolks
1.5 Cups (308g) Dark brown sugar
0.5 Cup (105g) Granulated white sugar
0.5 Tsp. (3g) Vanilla extract
2.5 Cup (260g) Kernza flour
1.5 Tsp. (8g) Kosher salt
0.25 Tsp. (1g) Baking soda
0.25 Tsp. (1g.) Baking powder
1.25 Cup (180g) Bittersweet (60-70% cacao) chocolate. (About 1.5 bars)
Melt butter on stove top at medium heat. Stir constantly until it begins to brown and turn the color of caramel. (about 10 minutes). Once browned, pour into mixing bowl.
Be sure to scrape all of those delicious brown bits into the bowl as well!
Mix white and brown sugar together until combined.
Add the sugar mixture to the brown butter. Mix.
Whisk one whole egg, two yolks, and the vanilla extract together, then stir into the sugar/butter mixture. Stir rapidly until lumps have disappeared and the sugar has slightly dissolved (less than 1 minute).
**There is no need to “cream” butter, sugar, and egg together in this recipe. Just give it a good stir and you’re done!
Once wet ingredients are combined, set aside for about five minutes. This allows a little more of the sugar to dissolve.
Mix the flour, salt, baking powder, and baking soda together in a bowl.
Roughly chop the chocolate bar into pieces similar in size to chocolate chips.
Some will be larger, some will be smaller. There will also be some very fine shavings. Use it all!
Mix the chocolate into the dry ingredients.
Add the wet ingredients to the dry ingredients, and combine with a spatula.
There will be stirring, folding, and pressing. You may even want to use your hands toward the end to ensure all of the flour is incorporated.
Portion the cookies while the dough is still malleable using a ¼ cup sized ice cream scoop, or a measuring cup if a scoop is not available.
If using a measuring cup, flatten the dough slightly into the shape of a small hockey puck as seen in the picture.
**For those of you that would like to weigh the portions, they should be around 65 grams, or 2.3 ounces give or take a few units.
Once the dough is portioned, refrigerate it for at least two hours. Overnight is preferred.
When you are ready to bake, preheat the oven to 300F.
While preheating, line a sheet pan with parchment paper and place six portions of cookie dough, evenly spaced, on the pan.
This photo shows both scooped portions, and the “hockey pucks” mentioned in step 10.
When the oven is preheated, bake the cookies on the middle rack for 25 minutes.
When time is up, remove the pan from the oven and allow the cookies to rest at room temp for (at the very least) 5 minutes.
Enjoy warm, or if saving for later, allow to cool completely and store in an airtight container.